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The CAFIA's inspection priority in the last year, as in former years, was food safety and incorrectly marked food (so-called 'adulterated' food). A brand new sphere of activity was the control of the introduction of a critical-point system into production.

Considerable attention was paid to the control of conditions under which foods were kept, which particularly involved the temperatures stipulated by legal regulations (for example, for frozen foods; unpacked pastry; frozen creams; diary produce; etc.), and/or declared on the package by the producer.

CAFIA's inspections also focused on correct labelling; maintaining quality standards; observing quantities declared; complying with 'Expiry dates' and 'Dates of minimum durability' in retail; and other binding requirements stipulated in relevant laws and their Codes of Practice. The Inspectorate was also involved in checking the fulfilment of measures imposed.

A certain part of inspections, both in the retail network and in production, was instigated by consumers or other entities, who drew our attention to non-compliance with quality and hygiene requirements during the sale of food.

For planning both at the Headquarters and the Regional Branches level, maximum use was made (and will continue to be made) of the CAFIA information system and its programs for 'Inspection Activities' and 'Laboratory Activities'.